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Skirt Steaks with Red Onion Mojo Reviews

Nuevo cubano: This is Rodriguez's riff on vaca frita, slow-cooked shredded meat that's then sautéed with onions. Rodriguez likes to serve the steak whole, with an onion mojo on the side. (Mojo usually refers to a marinade made with citrus, olive oil, and onions, but here the mixture has been transformed into a condiment.)

What to drink: A selection of Latin beers like Corona Extra, Hatuey, Negra Modelo, Dos Equis, and Tecate.

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Reviews

Great recipe! The marinade makes the steak really flavorful. I used a dill blend for the pickling spices. My only error was in mandolining the onions for the mojo a bit too thin.

samivy
from Brooklyn, NY
/ 04.27.2015

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I don't understand why this marinade calls for 4 cups of water. I thought it made the beef less flavorful.

missmoss
/ 07.23.2012

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Trutly delicious. I made it for a
Cuban friend of mine and it was
absolutely approved! The mojo is a
must. I used flank steaks. Served
with yellow rice, black beans, and
fried plantains. Just make sure you
fry the steaks for 3 minutes each
side, I cooked a few minutes less
and now I know: the crispier, the
better! I used some coriander seeds
for the picking spice.

daniguinha
from los angeles, ca
/ 06.25.2010

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I made this recipe
for the first time
for a huge party I
was throwing -- I
know, breaking that
cardinal rule.
Everyone told me
that this was a
phenomenal dish! I
missed tasting it
myself -- it was
the first of 3
entrees to be
finished before I
got to the food
table . . . but
multiple people
asked me for the
recipe and said it
was absolutely
delicious. I
followed the recipe
to the letter, with
one exception: I
baked the skirt steaks at
300 degrees only
for 90 minutes,
rather than at 350
degrees. Finished
it off on the grill
rather than
stovetop, and I
hear it was so
tender, you
could "cut" it with
a fork. I will be
eager to make it
again. Based on the opinions (rave reviews!) of all the foodies I served it to, this recipe is a definite winner.

A Cook
from Long Beach, CA
/ 08.16.2008

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I recommend trying this recipe in a slow cooker instead. You can use an inexspensive cut of meat and it will be really tender. Best of all you can just fix it and forget it!

A Cook
from Gainesville, FL
/ 10.11.2007

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I substituted "flap meat" for skirt steak. That is what was available due to interest in this area in carne asada. I found the meat more difficult to chew than skirt steak, and a little stringy. Should I try again w/ meat from another market, or is flap meat just that way? Does anyone have experience w/ this? thanks!

A Cook
from Westwood, CA
/ 08.18.2006

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This dish was quite a bit of work ( I decided to make this @ midnight one night). Loved the steak, not the mojo. It sounded like it was going to be out of this world. I wish I would have made my salsa to go with this steak!

A Cook
from Frederick,MD
/ 07.29.2006

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My butcher said 'flap steak' was their name for skirt steak so that's what I used. The meat didn't look very promising - thin and stringy, but it was delicious! I made the recipe as given. My husband said it had too much cilantro but thought it would be good with other spices. I thought it was perfect and plan to keep some marinated meat in the freezer for quick lunches!
I made the Red Onion Mojo too but neither of us liked it.

goodscents
from California
/ 06.24.2006

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Tasted great, but the meat was as tough as an old army boot. I'd try it again using a much better piece of meat, just marinating the meat (skip the baking part). The red onion mojo is a must!